Pizza: Sausage and Rapini

My
initial trip to Naples many years ago was full of culinary firsts: fresh white
anchovies pulled from the sea and simply cured with salt and lemon, Mozzarella
di Bufala freshly stretched and still warm, and my first true linguini con
vongole. There were also many, many delicious and novel pizzas, such as Prosciutto
e Rucola with Parma ham and spicy arugula, the Quattro Stagioni that is divided
into seasonal quadrants, and one of my favorites that I am sharing with you
today—the Salsiccia e Rapini.

This
classic pizza showcases an important flavor combination found primarily in
southern Italy—sausage and rapini. I have devoured an amazing number of
different variations of this combination in my travels in Campania. Imagine my
delight in finding some of the best sausage and rapini wrapped in a crusty roll
at the Autogrill (the Italian equivalent of a turnpike service plaza in the
American Midwest) and sausages braised in rapini with anchovy, garlic and chili
flakes. Naturally, when you head to into the heart of Naples, you will find
pizzas graced with these beloved ingredients.

You
may recognize rapini by its American name, broccoli rabe. It’s a member of the
same family as mustard greens and turnips with a slightly nutty flavor and a
hint of bitterness that Italians adore so much. Like many dark leafy greens,
it’s loaded with vitamins A, C and K and is rich in potassium, calcium and
iron. Not only is rapini insanely delicious, it’s incredibly healthy!

Our
Sausage and Rapini pizza is pulled straight from the play book of history and
traditions of the great city of Naples. It all starts with an extra olive oil
base. It’s then topped with generous amounts fresh mozzarella, porky Italian
sausage and garlicky braised rapini before receiving a dusting of Pecorino
Romano. It’s fired in one of our volcanoes for 90 seconds before it lands in
front of you too steaming hot for you to inhale.

AMAZING
this pizza is! I’m a big fan of crushed chili flakes on mine. So, if you like a
little spice, give it a try! MOLTO BUONO!

We are running this classic delicacy until January 27, 2019. Best get it now, as per the drill, it will disappear afterwards until next year!